John Myers
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Ligurian Chicken Ragout with Zucchini – Spezzatino Con Zucchine
The perfect ligurian chicken ragout with zucchini – spezzatino con zucchine recipe with a picture and simple step-by-step instructions.
For the marinade:
- 3 medium-sized Cloves of garlic, fresh
- 2 tsp Lemon juice
- 2 tbsp Extra virgin olive oil
- 1 tsp Oregano, fresh or frozen
The vegetable:
- 4 small Onions, red
- 2 medium-sized Cloves of garlic, fresh
- 200 g Zucchini, green
- 1 medium-sized Potato, waxy
- 40 g Carrot
- 4 With Tomatoes, red, fully ripe
- 2 tbsp Cut celery stalks, fresh or frozen
- 1 small Hot peppers, red, medium hot
- 3 tbsp Olive oil
The seasoning:
- 2 tsp Rosemary, fresh or frozen
- 6 Olives, green, seedless
- 2 pinch Black pepper, fresh from the mill
- 2 tbsp Celery leaves, fresh or frozen
The sauce:
- 50 g Tomato juice
- 50 g White wine, dry
- 1 tsp Sugar
- 2 tsp Chicken broth, Kraft bouillon
To garnish:
- Flowers and leaves
- Cut the chicken breast into pieces approx. 2 x 3 cm. Squeeze the garlic cloves into a bowl and add the remaining ingredients to the marinade. Marinate the chicken pieces in the marinade for about 1 hour.
- In the meantime, for the vegetables, cap the onions and the garlic cloves at both ends, peel them and cut into small pieces. Wash the zucchino, cap both ends and cut in half lengthways. Cut the halves crosswise into approx. 8 mm thick slices. Wash and peel the potatoes, cut in half lengthways, halves lengthways and quarter across. Cook in salted water for 15 minutes, drain the water and have the potatoes ready.
- Wash the carrot, cap at both ends and peel. Using a coarse rasp, scrape off the appropriate amount from below. Remove the stems from the tomatoes, peel, quarter and core. Halve the quarters lengthways and crossways.
- Wash the fresh celery, shake dry and pluck off the flawless leaves, chop up, have 2 tablespoons ready and freeze the rest. Cut the flawless stems crosswise into approx. 3 mm wide rolls and have 2 tablespoons ready. Freeze the remaining rolls. Weigh frozen goods and allow to thaw. Wash the fresh, red peppers, remove the stems, cut diagonally into pieces approx. 6 mm wide and leave the grains as they are.
- For the seasoning, quarter the olives lengthways and keep them ready with the remaining ingredients. Mix and stir the ingredients for the sauce until the sugar is dissolved. Strain the chicken pieces and mix the leftover marinade into the sauce.
- Heat the olive oil in a deep pan or wok until it smells fragrant. Add the onions and garlic cloves and fry for 30 seconds, then add the chicken pieces and fry for 3 minutes. Add the zucchini, carrot, celery stalks and hot peppers and stir-fry for 1 minute. Mix in the potato and tomato pieces together with the seasoning. Stir the pan for another 1 minute and then deglaze with the sauce. Simmer with the lid on for 3 minutes.
- Season to taste with salt and pepper, distribute on the warmed serving plates, garnish, serve warm immediately and enjoy.
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